Celery Root Risotto and Pesto Recipe

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Ingredients:

Serving

2 medium celery roots ( celeriac) with leafy tops
1/4 cup olive oil
3 tbsp butter
1 1/2 cups chopped leek (white and pale green parts only)
3/4 cup arborio or medium- grain white rice
3 cups (about) low-salt chicken broth
1 cup grated parmesan cheese, divided

Directions:

Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.
Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.
Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1096.1 Kcal (4589 kJ)
Calories from fat	629.51 Kcal
		% Daily Value*
Total Fat	69.95g	108%
Cholesterol	100.85mg	34%
Sodium	2105.96mg	88%
Potassium	193.66mg	4%
Total Carbs	72.8g	24%
Sugars	3.41g	14%
Dietary Fiber	2.22g	9%
Protein	37.52g	75%
Vitamin C	8mg	13%
Vitamin A	0.2mg	7%
Iron	2.1mg	12%
Calcium	924.7mg	92%

Amount Per 100 g
Calories	172.89 Kcal (724 kJ)
Calories from fat	99.29 Kcal
		% Daily Value*
Total Fat	11.03g	108%
Cholesterol	15.91mg	34%
Sodium	332.17mg	88%
Potassium	30.55mg	4%
Total Carbs	11.48g	24%
Sugars	0.54g	14%
Dietary Fiber	0.35g	9%
Protein	5.92g	75%
Vitamin C	1.3mg	13%
Iron	0.3mg	12%
Calcium	145.9mg	92%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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